Incredible Vegan Ice Cream: Decadent, All-Natural Flavors Made with Coconut Milk

Your New Favorite Ice Cream Has Arrived

Delve into FoMu Ice Cream's most famous flavors without hanging tight in line for a cone. Mark scoops like Peanut Butter Mud Pie, Rockier Road, Matcha White Chocolate, and Avocado Lime are anything but difficult to prepare at home with an essential frozen yogurt machine and a small bunch of new, healthy fixings.

Made with a flexible, extra smooth coconut milk base, these vegetarian, hypersensitivity inviting plans are thoroughly liberated from added substances and additives. On account of legit fixings like occasional products of the soil, genuine vanilla bean, newly ground flavors, and custom made chocolate sauce, you can appreciate each melty spoonful without limit.

Indeed, even with this too sound profile, each formula conveys stunning flavor and an overpoweringly smooth, thick surface. From Pumpkin Caramel to Cold Brew, your frozen yogurt machine will be occupied throughout the year. We dare you not to attempt them all!

About the Author
Deena Jalal is the owner and founder of FoMu Ice Cream, a plant-based frozen treat company with multiple shops in the Boston area and distribution to stores along the East Coast. She lives in Boston, Massachusetts, with her husband and FoMu co-founder, and their three little boys.

This book is phenomenal, just like FoMu (the vegan ice cream shop from which these recipes originated). In particular, the blueberry shortbread and raspberry crumble are amazing (the granola is also delicious all on its own!).The recipes are well written, straightforward and the book itself is gorgeous. Love it! --Kathyrn Swope

I love FoMu ice cream. This book has a bunch of great FoMu recipes, easy instructions, and not a lot of weird ingredients. This could be the best ice cream book I've ever bought. The lavender ice cream is chilling in the freezer as I type this! --Amy S Kell

I got an ice cream maker for Christmas and I bought this book as I am intolerant to dairy, but love ice cream. I did not expect it to be as good, but it is even better than dairy ice cream. The recipes are inspirational - banoffee pie and chocolate pudding ice cream are two I have tried so far. I use 50 : 50 coconut milk and coconut cream. Also add a splash of brandy and handful of hazelnuts to the chocolate. Saying it stores for 2 weeks is fine, but it is all gone within the week. --Delphic

Incredible Vegan Ice Cream: Decadent, All-Natural Flavors Made with Coconut Milk